Directions:

1. Spoon some of the aioli sauce into the center of each artichoke.

2. Place an aioli-filled artichoke in the middle of each plate, and
arrange the cod, carpaccio, prepared vegetables, and eggs around it
in a spoke-like fashion, making sure each plate has some of all.
Sprinkle with parsley and capers.

2. With the machine still running, add the oil, very slowly, into
the mixture in a constant, steady stream, blending constantly. Con-
tinue the blending until you obtain a thick, shiny, firm sauce.
Transfer to a storage container, cover with plastic wrap, and
refrigerate until ready to use.